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Salmon with Spiced Lentils

Enjoy this recipe as an energizing lunch - colorful beans and lentils are high in antioxidants and rich in resistant starch, which stabilizes blood sugar levels for many hours after being consumed. For this recipe we recommend using Puy lentils (lentilles vertes du Puy), which are named after their place of origin: Le Puy in Auvergne, France. Puy lentils offer a delicate taste and are recognized by their fine slate-green skin marbled with blue speckles. They're excellent in salads and vegetable dishes, and while they take a bit longer to cook compared with brown lentils, they retain their shape and firmness better. If you can't find Puy lentils, use French green lentils, which also cook up firm. Adapted from Williams-Sonoma Seasonal Celebration Series, Autumn, by Joanne Weir (Time-Life Books, 1997).
Yield: Serves 6
Total Time: 1 hr 10 min
Prep: 15 min
Cook: 55 min
Additional:
Ingredients
1 1/2 cups French green lentils
8 whole cloves
1 small yellow onion
2 bay leaves
1 small red onion, minced
4 garlic cloves, minced
3 tomatoes, peeled, seeded and chopped
1 1/2 cups bottled clam juice
1 1/2 teaspoons ground organic cumin
1 1/2 teaspoons ground organic ginger
3/4 teaspoon ground organic turmeric
3/4 teaspoon organic paprika
1/4 teaspoon organic cayenne pepper
1/3 cup chopped fresh flat-leaf parsley
1/3 cup chopped fresh cilantro
3 tablespoons fresh lemon juice
Sea salt and organic ground pepper, to taste
Lemon wedges
Preparation
1.  Pick over the lentils and discard any stones. Rinse well and place in a large saucepan. Add water to cover by 2 inches. Stick the cloves into the yellow onion and add to the saucepan along with the bay leaves. Bring to a boil over high heat, reduce the heat to medium-low and simmer, uncovered, until the lentils are tender, 15‒20 minutes. Drain and discard the onion and bay leaves. Set the lentils aside.
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